Working class Momofuku
Rebecca and Max Lando from Working Class Foodies tackle David Chang’s bo ssam, a traditional korean dish of slow roasted pork.
I love their very reasonable take on what was a great, but expensive, dinner at the Momofuku restaurant. The ramen leftovers were smart!
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katclemence liked this
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bobloblaw reblogged this from urbanfoodie and added:
do. So worth it: http://bobloblaw.tumblr.com/post/312913111/momofuku-bo-ssam-i-never-cease-to-be-amazed-by
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urbanfoodie reblogged this from saltandfat and added:
to do with that pork shoulder that’s sitting in my freezer.
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